CA2778169C - Chapelure pour aliments frits ou frits a grande huile - Google Patents

Chapelure pour aliments frits ou frits a grande huile Download PDF

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Publication number
CA2778169C
CA2778169C CA2778169A CA2778169A CA2778169C CA 2778169 C CA2778169 C CA 2778169C CA 2778169 A CA2778169 A CA 2778169A CA 2778169 A CA2778169 A CA 2778169A CA 2778169 C CA2778169 C CA 2778169C
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CA
Canada
Prior art keywords
starch
oil
fried
fat
starches
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CA2778169A
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English (en)
Other versions
CA2778169A1 (fr
Inventor
Yusuke Tsuchiya
Hisayuki Iesato
Toru Nakajima
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippon Starch Chemical Co Ltd
Original Assignee
Nippon Starch Chemical Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nippon Starch Chemical Co Ltd filed Critical Nippon Starch Chemical Co Ltd
Publication of CA2778169A1 publication Critical patent/CA2778169A1/fr
Application granted granted Critical
Publication of CA2778169C publication Critical patent/CA2778169C/fr
Active legal-status Critical Current
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne une matière d'enrobage pour des aliments frits, pouvant montrer de bonnes propriétés de liaison et une texture favorable possédant un bon équilibre entre le croustillant et le moelleux, et obtenue par un procédé sans danger pour l'environnement. L'invention concerne en particulier une matière d'enrobage pour des aliments frits, la matière comprenant un amidon traité au moyen de graisses, et étant caractérisée en ce qu'un amidon non traité est utilisé en tant qu'amidon de départ pour ledit amidon traité au moyen de graisses et en ce que ledit amidon de départ contient 25 % en masse ou plus d'amidon de haricots et présente une teneur en amylose de 10 à 60 % en masse. La matière d'enrobage montre des propriétés de liaison améliorées dans le cas où le taux de conservation de la viscosité de l'amidon traité au moyen de graisses obtenu est supérieur ou égal à 75 %.
CA2778169A 2009-10-19 2010-10-19 Chapelure pour aliments frits ou frits a grande huile Active CA2778169C (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2009240021 2009-10-19
JP2009-240021 2009-10-19
PCT/JP2010/068348 WO2011049076A1 (fr) 2009-10-19 2010-10-19 Matière d'enrobage pour aliments frits

Publications (2)

Publication Number Publication Date
CA2778169A1 CA2778169A1 (fr) 2011-04-28
CA2778169C true CA2778169C (fr) 2018-11-20

Family

ID=43900301

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2778169A Active CA2778169C (fr) 2009-10-19 2010-10-19 Chapelure pour aliments frits ou frits a grande huile

Country Status (10)

Country Link
US (1) US20120258237A1 (fr)
EP (1) EP2491799B8 (fr)
JP (1) JPWO2011049076A1 (fr)
KR (2) KR102171151B1 (fr)
CN (1) CN102639006A (fr)
AU (1) AU2010308978A1 (fr)
CA (1) CA2778169C (fr)
ES (1) ES2548277T3 (fr)
MX (1) MX2012004600A (fr)
WO (1) WO2011049076A1 (fr)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5955864B2 (ja) * 2011-04-20 2016-07-20 日澱化學株式会社 揚げ物用衣材
CN103689772B (zh) * 2013-12-09 2016-05-04 山东凤祥股份有限公司 一种裹粉
CN104172451B (zh) * 2014-07-03 2016-07-13 湖北红福食品工贸有限公司 红泥花生外衣包覆泥浆的配方及制备方法
WO2016010060A1 (fr) * 2014-07-15 2016-01-21 日清フーズ株式会社 Mélange de pâte à frire pour tempura
GB2532020A (en) * 2014-11-05 2016-05-11 Salsedo Luc Socca chips
JP6702982B2 (ja) * 2015-08-14 2020-06-03 日清フーズ株式会社 揚げ物用打ち粉ミックス
US10582720B2 (en) 2017-03-17 2020-03-10 Corn Products Development, Inc. Baked snack coating using waxy corn starch
CN107319293A (zh) * 2017-07-15 2017-11-07 诸城市和生食品有限公司 一种将粗食纤维降解的速食米糠丸及其制作方法
US20200154750A1 (en) * 2017-07-21 2020-05-21 J-Oil Mills, Inc. Oil- or fat-processed starch, coating material for fried food using the same, food and method for producing the same
JP7235617B2 (ja) * 2019-07-24 2023-03-08 日澱化學株式会社 難消化性油脂処理澱粉、難消化性油脂処理澱粉を含む食品素材組成物、および難消化性油脂処理澱粉を含む食品
JP7392324B2 (ja) * 2019-08-19 2023-12-06 王子ホールディングス株式会社 バッター用油脂処理澱粉、バッター粉、およびバッター用油脂処理澱粉の製造方法
EP3794960A1 (fr) * 2019-09-18 2021-03-24 Roquette Freres Amidon de pois hautement acétylé pour nouilles instantanées
CN114651015B (zh) * 2019-10-29 2023-06-20 斯美思股份有限公司 改性乙酰化己二酸二淀粉酯，和含有其的产品
CN115379767A (zh) * 2020-04-16 2022-11-22 日本食品化工株式会社 油脂加工淀粉、油炸食品用裹衣材料及其制造方法、油炸食品的制造方法
JPWO2022215557A1 (fr) * 2021-04-07 2022-10-13
CN114794451A (zh) * 2022-05-16 2022-07-29 阳江市酥香贸易有限公司 一种食品煎炸用煎炸粉
WO2024029294A1 (fr) * 2022-08-02 2024-02-08 株式会社Ｊ－オイルミルズ Amidon de pois acétylé

Family Cites Families (28)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4595597A (en) * 1984-06-28 1986-06-17 National Starch And Chemical Corporation Batters containing high amylose flour for microwaveable pre-fried foodstuffs
JPS61285956A (ja) 1985-06-11 1986-12-16 Nippon Shokuhin Kako Kk 揚げ物用衣材
JPS6214756A (ja) 1985-07-15 1987-01-23 Nippon Shokuhin Kako Kk 揚げ物用衣材
US4963378A (en) * 1988-08-08 1990-10-16 Bhardwaj Satish C Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust
US5435851A (en) * 1988-09-12 1995-07-25 National Starch And Chemical Investment Holding Corporation Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby
CA2052969A1 (fr) * 1990-10-12 1992-04-13 James Zallie Aliments renfermant de l'amidon soluble a forte teneur en amylose
JPH0517823A (ja) 1991-07-10 1993-01-26 Sumitomo Metal Ind Ltd 磁気シールド特性に優れた厚板電磁軟鉄の製造方法
US5523293A (en) * 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
JP3368368B2 (ja) * 1994-12-20 2003-01-20 株式会社ホーネンコーポレーション 揚げ物用衣材
EP0805840A1 (fr) * 1995-01-24 1997-11-12 National Starch and Chemical Investment Holding Corporation Adhesifs a base d'eau contenant des amidons inhibes thermiquement
JP3208341B2 (ja) * 1995-12-04 2001-09-10 松谷化学工業株式会社 揚げ物用衣材
JP3975417B2 (ja) * 1998-02-27 2007-09-12 株式会社Ｊ−オイルミルズ 揚げ物用衣材
US6265005B1 (en) * 1998-04-24 2001-07-24 Newly Weds Foods, Inc. Coating composition for foods and method of improving texture of cooked foods
US6194010B1 (en) * 1998-11-30 2001-02-27 Kerry Ingredients, Inc. Compositions useful in preparing unified food serving products
JP4369027B2 (ja) * 2000-08-29 2009-11-18 日東富士製粉株式会社 フライ用衣材及び該衣材を用いたフライ食品
JP4587092B2 (ja) * 2001-01-25 2010-11-24 株式会社Ｊ−オイルミルズ 加工澱粉及びその製造方法
US7964231B2 (en) * 2001-07-12 2011-06-21 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US20030207038A1 (en) * 2002-05-03 2003-11-06 Inkwan Han Coatings for food service articles
JP2003325119A (ja) * 2002-05-14 2003-11-18 Kumamoto Seifun Kk 揚げ物衣用ミックス
JP4442801B2 (ja) 2002-09-06 2010-03-31 日澱化學株式会社 揚げ物用衣材
CN100418437C (zh) * 2002-09-06 2008-09-17 日淀化学株式会社 油炸食品用面衣材料
JP4357288B2 (ja) * 2003-12-24 2009-11-04 理研ビタミン株式会社 油脂加工澱粉の製造方法
FR2865111B1 (fr) * 2004-01-20 2008-08-29 Roquette Freres Procede d'enrobage de produits alimentaires
US20060286251A1 (en) * 2005-06-07 2006-12-21 Kyungsoo Woo Reversibly swellable granular starch-lipid composites and methods of making the same
US7794766B2 (en) * 2005-08-25 2010-09-14 Brunob Ii B.V. Oil modifier to lower fat content of fried foods
CA2694522C (fr) * 2007-07-26 2016-04-12 Cargill, Incorporated Procede de modification des amidons
US9458252B2 (en) * 2009-02-03 2016-10-04 Kansas State University Research Foundation Starch esters and method of preparation
US20150374015A1 (en) * 2010-01-25 2015-12-31 Cargill, Incorporated Process for modifying starches

Also Published As

Publication number Publication date
EP2491799B1 (fr) 2015-08-19
CA2778169A1 (fr) 2011-04-28
WO2011049076A1 (fr) 2011-04-28
KR20120095874A (ko) 2012-08-29
ES2548277T3 (es) 2015-10-15
MX2012004600A (es) 2012-09-07
JPWO2011049076A1 (ja) 2013-03-14
EP2491799B8 (fr) 2015-09-23
EP2491799A1 (fr) 2012-08-29
KR20180034691A (ko) 2018-04-04
CN102639006A (zh) 2012-08-15
AU2010308978A1 (en) 2012-05-17
KR102171151B1 (ko) 2020-10-28
US20120258237A1 (en) 2012-10-11
EP2491799A4 (fr) 2013-10-23

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